Pork Loin with Tonnato Sauce and Summer Salad

In this riff on the classic Italian dish vitello tonnato, pork loin replaces veal and prepared mayonnaise makes the tuna-based sauce fast and simple. The pork, sauce, and vegetables may be prepared a day ahead for effortless summer entertaining.

Pork Loin with Tonnato Sauce and Summer Salad
Photo: Greg DuPree
Active Time:
30 mins
Total Time:
4 hrs 40 mins
Yield:
8

Ingredients

  • 1 (1 1/2-pounds) center-cut pork loin, tied

  • 3 1/2 teaspoons kosher salt, divided

  • 1 1/2 teaspoons black pepper, divided

  • 1 cup mayonnaise

  • 1 (5-ounce) can tuna in olive oil, drained

  • 2 tablespoons fresh lemon juice

  • 8 cups mixed torn baby lettuces

  • 12 ounces mixed heirloom tomatoes, halved or cut into chunks

  • 4 multicolored carrots, shaved into ribbons

  • 4 Persian cucumbers, sliced

  • 8 Easter Egg radishes, quartered

Directions

  1. Season pork with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Place pork, fat side up, on a rimmed baking sheet; let stand at room temperature 30 minutes.

  2. Preheat oven to 450°F. Roast pork in preheated oven until fat is lightly browned, about 15 minutes. Reduce oven temperature to 375°F without opening oven door. Continue cooking until an instant-read thermometer inserted in thickest portion registers 135°F, 25 to 30 minutes. Transfer pork to a platter, and let cool completely, about 1 hour. Cover with aluminum foil, and refrigerate until chilled, about 2 hours.

  3. Process mayonnaise, tuna, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until very smooth, about 30 seconds.

  4. Toss together lettuces, tomatoes, carrots, cucumbers, and radishes in a large bowl; season with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Untie pork, and cut against the grain into 1/8-inch-thick slices. Serve pork and salad with tonnato sauce.

Suggested Pairing

Light, northern Italian red.

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